Dried Fruit Scones
1/2 c. Butter (cold)
2 1/2 c. Flour
1 tsp. Baking powder
1 tsp. Baking soda
1/2 tsp. Salt
2 tsp. Orange zest
1/2 c. Currants (or raisins, dried cranberries, dried blueberries)
1/3 c. Honey
1/2 c. Sour cream
1 Egg, beaten
1 Egg white (optional)
Preheat oven to 375°. In a large bowl combine flour, soda, baking powder, salt and orange zest. Using a pastry blender, cut in butter until it forms small pea sized clumps (this is important–don't use a mixer or your scones will be tough!). Add the currants or raisins. In another bowl, combine honey, sour cream, and lightly beaten egg with whisk. Stir honey mixture into dry ingredients and mix to form a soft dough. Add more flour if necessary. Knead dough on a floured board 10 times. Shape dough into an 8″ square. Cut into 4 pieces then into triangles. Brush with egg white using pastry brush. Bake 10 to 20 minutes, or until golden brown.
